Bruschetta with Prosciutto, Tomato Basil and Quail Eggs

Bruschetta with Prosciutto, Tomato Basil and Quail Eggs

Time is flying by and it is already a new year! I hope you had a great 2015. We did a lot of fun things and capped off the year with the best holiday season we’ve had in a many years.

Per usual, we had (and are still having) way too much chocolate and candies. Figuring out how to regulate the candy allowance is always interesting with the kids this time of year! The winter season is the best time of the year for me as I love the colder weather. It hasn’t changed yet in Southern California, and people are still visiting the beach. I think I’m the only one here that wants it to get cold!

As 2016 arrived faster than expected, I still have most of my items still yet to be accomplished on my list of 2015 goals. There just aren’t enough hours in the day (wow that extra hour for daylight savings sure felt good though, didn’t it?). With my two kids and being a working mom, things aren’t always easy.

Planning a meal for the whole family is probably one of the hardest things to decide. Easy recipes with simple ingredients are my go-to, and I usually avoid recipes that require more than an hour of preparation (with the exception of those that use a crock pot).

In the spirit of the new year I will try to surprise my family with a special gourmet recipe, and today I am going to show you how to make this Bruschetta with Prosciutto, Tomato Basil and Quail Eggs.This recipe would be perfect for any occasion: serve it for breakfast, dinner or brunch. Trust me, it’s so simple as the only cooking required are the eggs. You can purchase Quail eggs at any international/asian markets and don’t forget to check out your local farmers market.

To make this recipe simple and quick, I use the traditional sauce from Prego since it has a vine-ripened tomatoes and nice seasoning. It also works perfectly with the French bread and prosciutto, as one might expect.

Slice the French bread into bruschetta-like shapes. Mix garlic, olive oil, Prego Italian sauce, basil and vinegar together in a bowl. Heat a pan then spray with oil, and then cook the quail eggs as preferred. Put marinara sauce on the bread. Wrap the bread with prosciutto then add arugula and contents from the bowl (tomato, basil, etc.). Place the quail egg on top and enjoy!

Rika Livingston is a multinational food and lifestyle blogger, who incorporates ideas and ingredients from around the globe into her healthy cooking. Her award-winning blog blends conceptual photography with the useful information and reviews her readers crave. Rika translates her passion for food, travel, and fashion into gorgeous moments, helping her followers find the good life.

Wow, this looks like such an unbelievable appetizer idea. We are huge fans of Prego in our family and I am excited to experiment with it in a dish other than in pasta. Your photos make the dish look so unbelievably delish. Can’t wait to try it out for myself!

Where does one find quail eggs? Bruschetta is one of my favorite things and this looks like a nice twist. I love trying new things and quail eggs would definitely be a new thing. We had too much sugary stuff in the house as well. I am kinda turned off by it right now and I never thought I wouldn’t want a piece of chocolate. lol.

Yum and yum Looks and sounds delicious, would definitely be a winner on a special dinner as a starter and you can always use ducks eggs and other types of eggs if you cant find quail eggs. Which are delicious as well. I should come to ours for a meal 🙂

About Me

Rika Livingston is a multinational food and lifestyle blogger, who incorporates ideas and ingredients from around the globe into her healthy cooking. Her award-winning blog blends conceptual photography with the useful information and reviews her readers crave. Rika translates her passion for food, travel, and fashion into gorgeous moments, helping her followers find the good life.